Tropical Rum Trifle with Coconut Cream

1.	TO MAKE THE COCONUT CREAM:
2.	Whisk together the sugar, cornstarch, milk, coconut milk and egg yolks in a medium saucepan. Cook over medium high heat while stirring constantly until thickened, about 5 minutes. Pass through a mesh strainer to remove any lumps. Chill completely.
3.	Can be made up to 3 days in advance. Store in the fridge.
4.	TO ASSEMBLE THE TRIFLE(S):
5.	Toss together the strawberries, mango and pineapple chunks with the sugar and rum. Let sit for 15 minutes. Strain fruit and reserve the liquid.
6.	Brush the cake chunks with the rum/fruit liquid.
7.	In a large trifle or glass bowl, or in individual glasses or jars, add a thin layer of coconut cream. Arrange a layer of cake chunks on top, followed by a layer of fruit. Top trifle(s) with toasted coconut and macadamia nuts.
8.	Chill until ready to serve.
9.	Note: The longer the trifle sits in the fridge, the soggier its appearance. For best appearance, serve within 2 hours of assembly.

	FOR THE COCONUT CREAM:
	¾ cup granulated sugar (150 grams)
	¼ cup cornstarch (28 grams)
	1 cup whole milk (237 ml)
	14 oz can unsweetened coconut milk (415 ml)
	4 large egg yolks
	FOR THE TRIFLE:
	4 cups chopped strawberries, mango and pineapple , chopped
	1 tablespoon granulated sugar
	1 tablespoon rum
	3 cups coconut cream
	1 pound cake , cut in thin chunks
	½ cup flaked or shredded coconut , toasted (43 grams)
	¼ cup macadamia nuts , toasted (37 grams)